Servings: 6

Difficulty: Medium

Total time: 55 minutes

Preparation Time: 10 minutes, Cooking Time: 45 minutes


  • 8 tbsp butter
  • 400g brown mushrooms
  • 1 tbsp minced garlic
  • 1/2 tsp salt
  • 2 fresh thyme sprigs
  • Pepper, to taste
  • 2 small onions, diced
  • 330g Arborio Rice
  • 3 tbsp lemon juice
  • 1200ml chicken or vegetable stock
  • 90g grated parmesan cheese
  • 3 tbsp heavy cream
  • fresh parsley chopped, for garnish


  1. In a small saucepan, warm the broth over low heat.
  2. Take a heavy bottom skillet and melt half of the butter in it over medium heat. Cook the mushrooms in it for 8 minutes, or until softened. Stir in the garlic, salt, thyme, and pepper for one more minute. Take the mushroom out of the pan and set it aside.
  3. Over medium heat, add the remaining half butter to the same pan. Cook onion in it until translucent over low to medium heat.
  4. After the onion has finished cooking, add the rice and stir for about 3 to 4 mins.
  5. Add lemon juice, then bring to a boil while stirring continuously until all the liquid is absorbed. Stir in 237 ml of the vegetable/chicken broth until most is absorbed. Repeat process of adding stock (237 ml at a time) while stirring continuously until most liquid has been absorbed. (This may take 20mins).
  6. Add parmesan cheese and cream and cook for five minutes more over low heat while stirring gently. Risotto must be creamy but firm to bite.
  7. Transfer the risotto to serving bowl and top it with the mushrooms. Sprinkle some fresh chopped parsley and freshly ground pepper.

Notes: Starch in rice is primarily found in the coating of the rice. Because the starch allows for a creamy consistency to develop, it is encouraged to not rinse the grains.